Raspberry Fudge Mocha Mousse Trifle

• 1 (12 ounce) jar raspberry preserves, divided
• 1 12 cups red raspberries, washed and drained
• 1 (12 ounce) jar hot fudge topping, divided
• 14 cup strong black coffee
• 2 (8 ounce) containers frozen whipped topping, thawed
• 1 (10 ounce) angel food cake, cut into 1 inch cubes (8 cups)

1. Berry Filling: Combine 3/4 cup preserves and raspberries in small bowl.
2. Reserve 5 raspberries for garnish.
3. Sauce: Place 2 Tbsp Hot Fudge Sauce in small resealable plastic bag for drizzling.
4. Fudge Mousse: Stir strong-brewed coffee into remaining Hot Fudge Sauce in large bowl until blended.
5. Fold in one container whipped topping until fluffy.
6. Assembly: Layer half the cake cubes in a trifle bowl, or 2-1/2 to 3 quart glass bowl.
7. Spread on half of fudge mousse and half of plain whipped topping.
8. Spoon all of the Berry Filling evenly over topping.
9. Top with a layer of remaining cake cubes and Fudge Mousse.
10. Spoon dollops of whipped topping over center of trifle.
11. Top with reserved raspberries.
12. Microwave remaining preserves at HIGH for 10 seconds.
13. Stir until smooth.
14. Drizzle over topping and Fudge Mousse.
15. Microwave reserved Hot Fudge topping on HIGH for 5 seconds.
16. Cut small corner off bag, and drizzle over top of trifle.
17. Chill one hour before serving.

raspberry preserves, red raspberries, topping, black coffee, angel food cake

Taken from www.food.com/recipe/raspberry-fudge-mocha-mousse-trifle-467635 (may not work)